A. H. Zaibunnisa

An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE)

A. H. Zaibunnisa, S. Mamot, H. Osman · LWT · 2008 · 75 citations

Solvent Extraction, Volatile Compounds, Experimental Design Approach +4

Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins

Dan. Farah, A. H. Zaibunnisa, J. Misnawi et al. · APCBEE Procedia · 2012 · 44 citations · Full text

Food Chemistry, Different Origins, Agricultural Chemistry +7

Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

Dan. Farah, A. H. Zaibunnisa, Misnawi · 2012 · 43 citations

Chemical Engineering, Engineering, Cocoa Beans +5

The changes of phenolics profiles, amino acids and volatile compounds of fermented seaweed extracts obtained through microbial fermentation

M.N. Norakma, A. H. Zaibunnisa, Wan Abdul Razak Wan Razarinah · Materials Today Proceedings · 2021 · 32 citations

Amino Acids, Volatile Compounds, Food Fermentation +5

Optimization of roasting conditions for high-quality Arabica coffee

K. Y. Ku Madihah, A. H. Zaibunnisa, Norashikin Saim et al. · 2013 · 31 citations

Thermal Processing, Food Processing, High-quality Arabica Coffee +3